Description
These crockpot chicken fajitas are an easy, hands-off meal packed with bold Tex-Mex flavors. Juicy shredded chicken, tender peppers, and onions simmer together in a flavorful sauce, making for a perfect weeknight dinner. Serve them in warm tortillas with your favorite toppings for a delicious and satisfying meal.
Ingredients
- 2 pounds (900g) boneless, skinless chicken breasts or thighs
- 3 bell peppers, thinly sliced (red, green, and yellow for color)
- 1 large onion, thinly sliced
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 packet (1 oz) fajita seasoning mix (or homemade, see below)
- 2 tablespoons olive oil
- Juice of 1 lime
- ½ cup (120ml) chicken broth
- 6–8 flour tortillas (for serving)
Optional Toppings
- Shredded cheese
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
- Lime wedges
Optional Homemade Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare the Ingredients
Slice the bell peppers and onions thinly. Set aside.
If using homemade fajita seasoning, mix all the spices together in a small bowl.
Assemble in the Crockpot
Place the chicken breasts or thighs in the bottom of the crockpot.
Sprinkle the fajita seasoning evenly over the chicken.
Add the sliced bell peppers and onions on top.
Pour the diced tomatoes with green chilies and chicken broth over the vegetables. Drizzle with olive oil and lime juice for added flavor.
Cook
Cover and cook on low heat for 6–7 hours or high heat for 3–4 hours, until the chicken is tender and easily shreddable.
Shred the Chicken
Remove the chicken from the crockpot and shred it using two forks.
Return the shredded chicken to the crockpot and mix it with the vegetables and juices.
Serve
Warm the flour tortillas in a skillet, oven, or microwave.
Spoon the chicken and vegetable mixture onto the tortillas. Add your favorite toppings, wrap, and enjoy!
Notes
- For a low-carb option, serve over cauliflower rice or in lettuce wraps.
- If you like extra heat, add sliced jalapeños or a dash of cayenne pepper.
- Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.